Paella

Recipe Ingredients

		Nonstick cooking spray - as needed
10 oz	284g	Boneless skinless chicken breasts
1 teaspoon	5ml	Vegetable oil
1/2 cup	80g / 2.8oz	Uncooked white rice
4		Garlic cloves - finely chopped
1/2 cup	31g / 1.1oz	Sliced onion
1/2 cup	118ml	Sliced green bell pepper
1 cup	237ml	33%-less-salt chicken broth
1/2 teaspoon	2.5ml	Ground turmeric
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Paprika
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Frozen green peas
1/2 cup	31g / 1.1oz	Drained canned diced tomatoes
8 oz	227g	Medium shrimp - peeled

Recipe Instructions

Preheat oven to 350 degrees.

Spray large skillet with cooking spray; heat over medium-high heat until hot. Add chicken. Cook 10 minutes or until chicken is no longer pink in center, turning once. Remove chicken from skillet. Cool 10 minutes or until cool enough to handle. Cut into 1-inch pieces.

Heat oil in large ovenproof skillet or paella pan over medium heat until hot. Add rice and garlic. Cook 5 minutes or until rice is browned, stirring occasionally. Add onion and bell pepper. Stir in chicken broth, turmeric, salt, paprika and black pepper. Stir in peas and tomatoes.

Place chicken and shrimp on top of rice mixture. Bake 20 minutes or until heated through. Let stand 5 minutes before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 258; Calories from Fat 14%; Total Fat 4g; Saturated Fat 1g; Protein 27g; Carbohydrates 28g; Cholesterol 123mg; Sodium 371mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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